CAULIFLOWER RICE WITH BAKED EGGS Serves 4 Cost per serve $4.05 vegetarian 3 shallots, chopped
2 x 250g packets
1 x 375g jar chunky
100g store-bought chargrilled
red capsicum, chopped
60g baby spinach
1 large zucchini, grated
8 small eggs
60g feta, crumbled 2 tablespoons lemon
4 slices wholegrain bread,
toasted, to serve 1 Heat 1 tablespoon of olive oil in large non-stick frying pan over medium heat. Add shallots; cook 30 seconds. Add cauliflower rice; cook, stirring, for 2–3 minutes.
2 Add tomato salsa and ½ cup of water; cook for 3 minutes. Stir in the capsicum, the spinach and the zucchini. Cook, stirring, for 1 minute to wilt spinach. Season well with cracked black pepper.
3 Make eight holes in the vegie mixture. Break an egg into each cavity. Cook for 2 minutes. Cover pan with a lid and simmer for a further 5–10 minutes.
4 Remove the pan from heat. Scatter with feta and the lemon thyme leaves. Divide baked eggs between serving plates or bowls, and serve with wholegrain toast.